Lettuce Cups

Stir-Fry Sauce

2 Tablespoons hoisin sauce

1 Tablespoon soy sauce

2 tablespoons oyster sauce

2 tablespoons water

1 teaspoon sesame oil

1 teaspoon sugar

1 teaspoon cornstarch mixed with 1 teaspoon water

Lettuce Cups

1 Teaspoon cornstarch

2 Teaspoons sherry

2 teaspoons water

1 1/2 pounds ground chicken

2 Tablespoons vegetable oil

1 teaspoon minced ginger

2 cloves garlic, minced

8 mushrooms, sliced (I leave this out)

1 (8-oz ) can water chestnuts, diced small

1 head butter lettuce leaves

2 green onions, sliced

For the Sauce

Mix all the ingredients together in a bowl and set aside

For the Lettuce cups

In a medium bowl, combine the cornstarch, sherry, water and chicken.  Stir it well to coat the chicken throughly.  Let it sit for at least 20 minutes.

Heat a large skillet on high heat and add the oil. When a wisp of white smoke appears (or the oil glistens).  Add the chicken and stir-fry it for about 2 to 3 minutes until the chicken is opaque and mostly cooked through.

Stir in the ginger and garlic, and stir-fry for about a minute until the garlic is starting to brown.

Add mushrooms and water chestnuts, and cook for an additional minute until mushrooms soften.  Add the cooking sauce to the pan, constantly folding until the sauce starts to thicken and chicken is fully cooked.

Spoon chicken into the lettuce leaf and roll